Key Responsibilities: Manage and develop existing customer accounts and identify new sales opportunities. Promote and sell Sweet Line products to retailers, wholesalers, and distributors. Achieve monthly, quarterly, and annual sales targets. Plan and execute product promotions, in-store branding, and visibility drives. Monitor market trends, competitor activities, and customer feedback. Collaborate with the marketing and supply chain teams to ensure smooth product delivery and stock availability. Maintain accurate records of sales activities, collections, and market visits. Prepare daily, weekly, and monthly sales reports. Conduct regular visits to outlets and ensure planogram and display compliance. Ensure timely payment collections from clients as per company credit policies. Requirements: Bachelor’s degree in Business Administration, Marketing, or a related field. 1–3 years of sales experience in FMCG (confectionery experience is a plus). Strong interpersonal and negotiation skills. Self-motivated and target-oriented. Proficiency in Microsoft Office (Excel, Word, PowerPoint). Ability to work independently and travel extensively within the assigned territory. Good command of local language(s) and English. Key Performance Indicators (KPIs): Sales growth and revenue achievement Customer retention and satisfaction New account acquisition Coverage of assigned outlets/territory Timely collection of payments Execution of promotional activities Show more Show less

Job description The Account Executive at Sweet Line is responsible for managing and growing customer accounts in the assigned territory. This role focuses on building strong relationships with retailers, distributors, and partners to ensure the effective placement and promotion of Sweet Line products. The ideal candidate is results-driven, customer-focused, and has strong communication and negotiation skills. Key Responsibilities: Manage and develop existing customer accounts and identify new sales opportunities. Promote and sell Sweet Line products to retailers, wholesalers, and distributors. Achieve monthly, quarterly, and annual sales targets. Plan and execute product promotions, in-store branding, and visibility drives. Monitor market trends, competitor activities, and customer feedback. Collaborate with the marketing and supply chain teams to ensure smooth product delivery and stock availability. Maintain accurate records of sales activities, collections, and market visits. Prepare daily, weekly, and monthly sales reports. Conduct regular visits to outlets and ensure planogram and display compliance. Ensure timely payment collections from clients as per company credit policies. Requirements: Bachelor’s degree in Business Administration, Marketing, or a related field. 1–3 years of sales experience in FMCG (confectionery experience is a plus). Strong interpersonal and negotiation skills. Self-motivated and target-oriented. Proficiency in Microsoft Office (Excel, Word, PowerPoint). Ability to work independently and travel extensively within the assigned territory. Good command of local language(s) and English. Key Performance Indicators (KPIs): Sales growth and revenue achievement Customer retention and satisfaction New account acquisition Coverage of assigned outlets/territory Timely collection of payments Execution of promotional activities Show more Show less

Responsibilities: * Monitor boiler performance and adjust settings as needed * Follow safety procedures at all times * Maintain equipment logs and records * Operate boilers safely and efficiently Annual bonus Provident fund Free meal

Operate the cash register and handle payments via cash, card, or digital wallets. Provide accurate billing and issue receipts to customers. Maintain records of daily transactions and balance the cash register at the end of the shift. Food allowance Provident fund

Job Title: F&B Executive (Sweet Line/Dessert Operations) Reports To: F&B Manager / General Manager Job Summary: The F&B Executive (Sweet Line) is responsible for overseeing all aspects of the sweet and dessert-related food and beverage operations. This includes managing the production, presentation, and service of all sweet items, ensuring high-quality standards, optimizing customer satisfaction, and contributing to the profitability of the department. This role requires a strong understanding of pastry arts, kitchen management, inventory control, staff supervision, and customer service. Key Responsibilities: 1. Menu Planning and Development (Sweet Line Focus): Collaborate with Executive Pastry Chefs and culinary teams to design, develop, and innovate new sweet menu items, including pastries, cakes, desserts, confections, and specialized sweet beverages. Conduct market research to identify trends in sweet treats and incorporate them into the menu. Ensure menu items are appealing, diverse, and cater to various dietary preferences and restrictions Cost and portion control for all sweet items to ensure profitability while maintaining quality. 2. Production and Quality Control: Oversee the daily production of all sweet line items, ensuring adherence to recipes, portion sizes, and presentation standards. Implement and maintain strict quality control measures for all ingredients, preparation, and finished products. Conduct regular taste tests and quality checks to ensure consistency and excellence. Ensure all food handling, storage, and preparation comply with health, safety, and sanitation regulations, specifically for baked goods and desserts. 3. Inventory Management and Cost Control: Manage inventory of all sweet line ingredients (flour, sugar, chocolate, fruits, dairy, specialized decorations, etc.) and supplies. Work closely with suppliers to negotiate favorable prices and ensure timely delivery of high-quality ingredients. Monitor and track food costs, minimize waste, and identify areas for cost reduction without compromising quality. Conduct regular inventory audits and reconciliation. 4. Staff Management and Training: Recruit, train, supervise, and mentor pastry chefs, bakers, dessert cooks, and sweet line service staff. Develop training programs focused on pastry techniques, dessert presentation, customer service for sweet items, and hygiene standards. Create and manage staff schedules to ensure adequate coverage for peak periods. Conduct performance evaluations, provide constructive feedback, and foster a positive and productive work environment. Address staff issues and conflicts professionally and effectively. 5. Service Excellence and Customer Satisfaction: Oversee the presentation and service of all sweet items, ensuring an appealing display and efficient service. Train service staff on product knowledge of sweet items, enabling them to answer customer questions and make recommendations. Monitor service interactions to ensure guests receive exceptional service for their dessert experience. Handle customer feedback and complaints related to the sweet line promptly and effectively, striving for immediate resolution and customer satisfaction. Identify opportunities to enhance the overall sweet line customer experience (e.g., special dessert promotions, seasonal offerings). 6. Operational Efficiency: Ensure the sweet line kitchen and service areas are operating efficiently and effectively. Maintain cleanliness and organization in all sweet line preparation and service areas. Troubleshoot operational issues and implement solutions to improve workflow. Collaborate with other F&B departments to ensure seamless operations. 7. Financial Management: Contribute to the development of the F&B budget for the sweet line. Monitor daily, weekly, and monthly financial performance against budget, focusing on sales of sweet items and associated costs. Analyze financial data to identify areas for improvement in profitability. 8. Marketing and Promotion (Sweet Line Focus): Collaborate with the marketing team to develop promotional campaigns for new and existing sweet items. Suggest strategies to increase sales and visibility of the sweet line. Qualifications: Bachelor's degree in Culinary Arts, Hospitality Management, or a related field Proven experience typically 3-5 years in F&B management, with a strong focus or specialization in pastry, bakery, or dessert operations. In-depth knowledge of pastry techniques, dessert production, and sweet ingredient profiles. Strong understanding of food safety, hygiene, and sanitation regulations, particularly for baked goods and perishable desserts. Excellent leadership, team management, and interpersonal skills. Strong organizational, multitasking, and problem-solving abilities. Proficiency in inventory management software and POS systems. Ability to work in a fast-paced environment and handle pressure effectively. Passion for culinary arts, especially in the sweet domain, and a commitment to delivering exceptional customer experiences. Flexibility to work evenings, weekends, and holidays as required by the business.